Hot Clam Dip II

Hot Clam Dip II

29

"This recipe is from my mother, who makes this yummy dip every year on New Year's Eve."

Ingredients

3 h 15 m servings 336 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 20.1 g
  • 40%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 582 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 250 degrees F (120 degrees C).
  2. Cut off top of bread and set aside. Hollow loaf, leaving 1 1/2 to 2 inch shell. Reserve the bread that you pull out of the loaf.
  3. In a medium-size bowl, combine cream cheese, onion, beer, Worcestershire sauce, lemon juice, hot pepper sauce, and salt. Beat well. Fold clams into the mixture. Pour clam mixture into the hollowed out bread bowl, cover the bread bowl with the bread top. Wrap the loaf in aluminum foil.
  4. Bake at 250 degrees F (120 degrees C) for 3 hours. Use the leftover bread torn from inside the loaf to make bread cubes to dip with. Toast bread cubes with dip during last 5 minutes of baking time.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

29
  1. 33 Ratings

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We make this dip all the time, but we substitute 2 cans of crab for the clams and add jalapenos to spice it up. It's a great dip!

I was craving good clam dip and this was great. I didn't do it in a bread bowl, just mixed up the dip ingredients and cooked it in the oven in casserole dish at 300 for about 25 minutes until i...

I loved this recipe - it was SO easy to put together, and it was a huge hit! We brought it to a party, and it was the only thing that was completely devoured. I only had time to cook it for ab...